2009 Clarion/Register Holiday Cookbook

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About Me

I'm the working mother of a bunch of kids. I cook not only because I have to, but because I like to - experiment, create and have fun. Every holiday, birthday, or event, they all come home for mom's cooking. Since food is what we use to bring us together, I'm hoping some of my tips, techniques and misadventures can help you in the kitchen, too.

Gadget

Wednesday, April 9, 2014

Adding flavors to mashed potatoes is no new thing. I've made garlic, cheese and bacon mashed potatoes through my years of cooking, but wanted to try something new. This time blue cheese and bacon went into the mashed potatoes for a new twist. Adding a touch of sour cream and whipping the spuds well, helped the potatoes come out very creamy with just a hint of the bacon and blue cheese. For a bolder punch of blue cheese, sprinkle some right on top the potatoes.

Blue cheese mashed potatoes with BBQ bacon meatloaf.

Blue Cheese Bacon Mashed Potatoes

6-8 medium golden (Yukon) potatoes2-3 strips bacon, cooked and crumbled2/3 cup butter1/4 cup milksalt and pepper to taste1 T. parsley (or chives)1 tsp. garlic powder1/4 cup blue cheese crumbles1/4 cup sour creamPlace potatoes in large stock pot. Cover with cold water by at least 2 inches. Salt water and cook on high, slightly covered, for about 45 minutes. Test with fork at 30 minutes to determine tenderness. When fork pierces easily, turn potatoes off.Drain water from potatoes and then sprinkle liberally with salt. Add remaining ingredients. Whip well with hand mixer until smooth. Stir edges with large spoon and mix again on high speed.